Prep
50 minsBake
10-12 minsServes
10+Difficulty
About
A decorative show-stopping centrepiece for the festive table that will feed a hungry crowd.
How to Make a Gingerbread Wreath
Mix the flour, bicarbonate of soda and ground ginger in a large bowl. Rub in the butter until it resembles fine breadcrumbs and mix in the Tate & Lyle Light Muscovado sugar.
Make a well in the centre of the mixture and stir in the egg and Lyle’s Golden Syrup, mixing to make a soft, smooth dough.
While preheating the oven to 190℃/170℃ fan/gas 5, knead the dough on a lightly floured surface. Roll the dough until it’s about 5mm thick and stamp out snowflake and star shapes. Place on 2 lightly greased baking trays, leaving at least 1cm space between each shape.
Leave the gingerbread shapes to rest for about 20 minutes before baking. Put the trays on the top and middle oven shelves and bake for 10-12 minutes, swapping the trays after 5-6 minutes, so they are evenly baked. When removed from the oven, leave the biscuits on the baking trays for a few minutes to firm up, then transfer them to a wire rack to cool.
Make up the icing and ice the biscuits as required using a piping bag with a plain nozzle.
Assemble the gingerbread snowflakes and stars on a serving platter in a circle overlapping each other. Dust with a light sprinkle of icing sugar and decorate with silver balls, ribbon and festive accents for the centre of the table.
Ingredients – 7 items
1
For the Gingerbread Wreath
Plain flour, plus extra for dusting
Bicarbonate soda
Ground ginger
Cold unsalted butter, cubed
Fairtrade Tate & Lyle Light Muscovado Sugar
Large eggs
Lyle’s Golden Syrup
For the Icing
Sachet free range egg white powder
Fairtrade Tate & Lyle Icing Sugar
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
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